Chocolate Croissants
Indulge in the flaky, buttery delight of homemade chocolate croissants, filled with rich chocolate for a perfect treat any time of day.
Ingredients
Dough Ingredients
- 3.5 cups All-purpose flour Use unbleached flour for best results.
- 1 cup Unsalted butter (cold) Plus extra for laminating.
- 1 cup Milk (warm) Must be warm to activate yeast.
- 0.25 cups Granulated sugar Adds sweetness.
- 2.25 tsp Active dry yeast Make sure it's fresh.
- 1 tsp Salt Enhances flavor.
- 8-10 pieces Dark chocolate bars or sticks Choose high-quality chocolate.
- 1 large Egg (for egg wash) Beaten.
Instructions
Preparation
- Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let sit for 5-10 minutes until frothy.
- Combine the yeast mixture with flour and salt to form a smooth dough. Cover and let it rise for an hour.
- Flatten the cold butter into a square about 5x5 inches and chill it while the dough rises.
Lamination
- Roll out the dough into a large rectangle, place the chilled butter in the center, and fold the dough over it.
- Roll out the dough again and repeat the folding and rolling process 3-4 times, chilling the dough between each step.
Shaping and Baking
- Roll out the dough and cut it into rectangles. Place a piece of chocolate in the center of each rectangle and roll it up tightly.
- Let the rolled croissants sit on a baking sheet for another hour to proof.
- Preheat the oven to 375°F (190°C). Brush the croissants with the egg wash and bake for 15-20 minutes, or until golden brown.
Notes
Keep everything cold during lamination for flaky layers. If chocolate melts during baking, your oven may need adjustment. Experiment with fillings like nuts or fruits for a twist!